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Member recipe

Baked plum sponge

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Serves 6

Perfect for the first plums of autumn in a light, sweet and spongy batter

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  • 200g unsalted butter
  • 200g caster sugar
  • 4 eggs, beaten
  • 1 tsp vanilla extract
  • 200g self-raising flour, sieved
  • 8-10 ripe plums, stones removed and cut into quarters
  • extra caster sugar to dust


    1. Preheat the oven to 180C.
    2. Cream the butter and sugar together until pale and creamy. Gradually add the eggs, beating well between additions.
    3. Mix in the extract and then fold in the flour. Scrape the batter into a 24cm baking dish that has been slightly greased and scatter the plums on top.
    4. Bake for about 40 minutes until golden and springy to the touch. Sprinkle with sugar
    5. Serve with custard or cream

Comments, questions and tips

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craftyKate82's picture
23rd Aug, 2014
Tried this recipe this morning with freshly picked Victoria plums. I baked it for 40 mins on 180 C but it was still soggy on the top so I put it back in on a lower heat but after 20 mins it was still soggy. I turned the oven off but left it in for about an hour. I've just cut into it- delicious but soggy :s I'm going to try another very similar recipe which uses slightly less flour, sugar and butter and only 2 eggs.
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